Turkey Taco Stuffed Peppers
Course: DinnerCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
1
hour25
minutesCalories
364
kcalIngredients
6 bell peppers, any color
1 pound ground turkey
2 tablespoons taco seasoning
1 cup shredded Pepper Jack cheese, divided
1 cup shredded cheddar cheese, divided
1 cup cooked rice
1 can black beans, drained and rinsed
1 cup frozen corn kernels
1 small onion, diced
2 cloves of garlic, minced
2 cups salsa not chunky, divided
1 cup chicken broth or water
3/4 cup water
thinly green onions or minced parsley, for garnish
sour cream, for serving
Directions
- Preheat oven to 350 degrees F. Prepare a baking dish and set aside.
- Heat a large skillet with a tbsp. vegetable oil over medium-high heat. Add onion and cook until soft; for 3-4 minutes.
- Add ground turkey and garlic, cook until beef is no longer pink; crumbling often; about 5 minutes. Drain fat and liquid.
- Stir in 1 cup of salsa, taco seasoning and water. Bring to a boil, then cover and reduce heat to low. Allow to simmer for 10-15 minutes, until sauce is thickened and reduced.
- Stir in rice, black beans and corn until combine. Stir in half of cheeses until melted.
- Slice pepper in half lengthwise, or cut off tops of peppers. Remove and discard seeds and membranes; rinse peppers. Place in baking dish and season with salt and pepper.
- Scoop taco beef mixture into peppers. Top each with a spoonful of salsa and remaining cheese.
- Gently pour 1 cup of chicken broth or water around peppers.
- Cover baking dish with nonstick foil and bake for 45 minutes.
- Remove foil and bake for more 10 minutes, or until cheese is melted and bubbly and peppers are tender.
- Garnish with fresh minced parsley or sliced green onions.
- Serve immediately with a dollop of sour cream, if desired.
- Enjoy!
